Mini Carrot Cake Pecan Tarts

Name: Mini Carrot Cake Pecan Tarts
Prep time: 25 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 tablespoons packed brown sugar; 1/3 cup light corn syrup; 1/4 teaspoon ground cinnamon; 1 egg; 2 tablespoons butter or margarine, melted; 2 tablespoons chopped pecans; 1/3 cup finely shredded carrot; 1 package (3 oz) cream cheese, softened; 3/4 cup powdered sugar

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Prep 25 min
Total 2 hr 15 min
Ingredients 10
Servings 16

Carrot cake meets pecan pie in these itty bitty tarts topped with a cream cheese frosting for a small but indulgent treat.

By Pillsbury Kitchens

Updated February 15, 2013

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

2 tablespoons packed brown sugar
1/3 cup light corn syrup
1/4 teaspoon ground cinnamon
1 egg
2 tablespoons butter or margarine, melted
2 tablespoons chopped pecans
1/3 cup finely shredded carrot

Frosting

1 package (3 oz) cream cheese, softened
3/4 cup powdered sugar

Steps

1

Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray. On work surface lightly sprinkled with flour, unroll pie crust. Using rolling pin, roll out crust to 14 inches. With 3-inch round cutter, cut crust into 16 rounds.
2

Gently press rounds into muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
3

In large bowl, mix brown sugar, corn syrup, cinnamon and egg until well blended. Stir in melted butter, pecans and carrot. Spoon evenly into crust-lined muffin cups (about 1 tablespoon per cup).
4

Bake 22 to 27 minutes or until filling is puffed and crust is golden brown. Cool in pan 10 minutes. Run knife around edges of cups to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
5

In medium bowl, beat cream cheese with electric mixer on high speed until smooth. Add powdered sugar; beat on low speed until creamy. Top each serving with a dollop of frosting. Cover and refrigerate any remaining tarts.

If desired, garnish with a carrot curl.
For a decorative look, top each tart with a pecan half before baking.

Nutrition Facts

Serving Size: 1 Serving

Calories: 150

Calories from Fat: 70

Total Fat: 7g; 11%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 25mg; 8%

Sodium: 105mg; 4%

Potassium: 25mg; 1%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 0g; 0%

Sugars: 9g

Protein: 1g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;